Calaloo Cook-Up Rice
Over the next month I will be sharing a few more grain recipes and the Market will feature new products that include various grains, most from indigenous cultures. It's one of the ways we will be engaging and celebrating Black History month.
In the meantime, here's a quick recipe for Guyanese style Calaloo Cook-Up Rice.
2 cups parboiled rice
1 cup chopped Calaloo or spinach (frozen spinach should be drained)
1 lb chopped chicken (1 inch pieces - may substitute with beef, pork or a combination of meats)
3 cloves garlic minced
1 medium onion
1/2 tsp red pepper flakes (may substitute with equivalent spicy pepper of your choice like scotch bonnet, wiri wiri, etc)
1 cup coconut milk
3 cups of water or vegetable stock
1 tsp salt
1 tbsp vegetable oil
Note: Additional aromatics can be added depending on your taste. These can include ginger, clove, cinnamon or celery. For this recipe, do not add more than 1/2 tsp of additional dried spices or 1tbsp of fresh herbs
Heat oil in medium pot. Add chicken and brown by searing on each side for 2 minutes. Add onion and cook for an additional 2 minutes. Add tomatoes, garlic and other herbs and stir. Slowly pour in rice and stir well. Heat through for 1 minute then add coconut milk, water or stock and salt, Bring to a boil (about 3 minutes) then lower heat to low setting, cover with lid and steam for 15-20 minutes until rice is fluffy and liquid has cooked away.
Let it rest for 5 minutes, then enjoy.
**Complete Vegan Calaloo Cook-Up Mix is available in our Soups, Grains and Stews section